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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Meat sauce

Sometimes the sauce comes out better than others. This is a good one.

1-2 lbs ground pork
1-2 lbs Italian Sausage, casing removed
3 medium onions, diced fine
1 stalk of celery, diced fine
3/4 cup of whole milk (or a mix of skim and 1/2 and 1/2)
3 28oz cans of crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried thyme
1 to 11/2 tsp fennel seeds, lightly ground
Salt
Pepper
Olive oil as needed.

1) Brown the meats together in large pot with some olive oil. You may need to spoon off excess fat and water to ensure you are browning and not steaming.

2) Remove the meat to a bowl. Do NOT clean out the pot.

3) Add some more olive oil and heat.

4) Saute celery and onions until translucent

5) Add meat back in and stir.

6) Add milk and heat on medium high heat until almost evaporated completely, stirring regularly.

7) Add tomatoes and remaining spices, including salt and pepper.

8) Bring to a light "bubble", then turn down and simmer for about 1/2 hour to 1 hour, stirring regularly.

Serve with your favorite pasta, or just pull out a bowl and a few pieces of bread.




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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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